Perfect Steel-Cut Oats
Learn how to make the most delicious steel-cut oats here! These oats are ready in under 40 minutes and reheat beautifully. Find topping suggestions, too.
Updated by Kathryne Taylor on August 29, 2024
Have you seen the prices that restaurants are charging for bowls of steel-cut oats these days? Six dollars! Eight dollars! Twelve dollars in New York! My goodness. Apparently steel-cut oats are the new overpriced grandpa cardigans of the food scene.
Today, I’m sharing my tricks for making the creamiest, dreamiest steel-cut oats at home. Your bowl will taste like a million bucks. Or, at least ten dollars. I’m concerned that my photos don’t do this oatmeal justice (it’s not easy to make porridge look sexy), but trust me here. We’ll talk toppings later so you can make yours however you’d like.
Steel-cut oats shine in the texture and flavor departments. They are exceptionally creamy and delicious, especially if you toast them beforehand as instructed in my recipe below.
Steel-cut oats are also a fun way to change up your morning oatmeal routine. Unlike old-fashioned or instant oats, they reheat beautifully, so you can make one big batch that lasts all week.
All About Steel-Cut Oats
Steel-cut oats are a less refined version of the old-fashioned and quick-cooking oats you already know. All oats start out the same, as an oat groat.
Steel-cut oats are oat groats that have been sliced into smaller pieces, whereas old-fashioned oats are oat groats that have been flattened. They all contain the same pieces and parts, but the difference between slicing and flattening explains why steel-cut oats take longer to cook (around 30 minutes).
Nutritionally speaking, they are pretty much the exact same and share all of the health benefits of oats, so don’t split hairs there. Oats lower bad cholesterol, help stabilize blood sugar levels and on and on.
Steel-Cut Oat Topping Ideas
- Peanut butter, almond butter or pecan butter
- Homemade chia jam or your favorite jelly/jam
- Applesauce, preferably the chunky homemade variety, or grated fresh apple
- Coconut whipped cream or regular whipped cream
- Yogurt or a splash of cream
- Sliced bananas, apples, strawberries, pears, mangos…
- Fresh or frozen blueberries, raspberries, blackberries or pomegranate arils
- Dried fruit, like dried cranberries, cherries, blueberries, raisins, chopped dates or apricots…
- Toasted chopped nuts like walnuts, pecans, almonds…
- Toasted pepitas or sunflower seeds
- Flaxseed or chia seeds
- Toasted or raw shredded coconut
- Dark chocolate, either chopped or mini chocolate chips
You’ll find my go-to steel-cut oat cooking method below. The only hard part is deciding what to mix in and how to top your oatmeal. Looking for inspiration? Here are my official variations: Apple Steel-Cut Oatmeal, Morning Glory Oatmeal and Cranberry Orange Steel Cut Oats.
If you find yourself on a steel-cut oats kick, you might want to check out the overnight oats cooking method or this individual serving freezer option. I haven’t tried either, but I’m intrigued.
Please let me know how your oats turn out in the comments! I’m always so eager to hear from you.
Watch How to Cook Steel Cut Oats
Perfect Steel-Cut Oats
Learn how to make the most delicious steel-cut oats here! These ultra creamy, toasted steel-cut oats are ready in under 40 minutes and reheat beautifully for the rest of the week. I suggest doubling the recipe if you’d like to make breakfast for the whole week. Recipe as written below yields 4 modest servings (about 3 cups total, or ¾ cup per serving).
Ingredients
- 3 cups water
- 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc.
- 1 tablespoon coconut oil or unsalted butter
- 1 cup steel-cut oats (choose certified gluten-free oats if necessary)
- ¼ teaspoon salt
- Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.
Instructions
- In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
- Stir the oats into the simmering liquid. Reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the mixture is very thick.
- Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
- Remove from heat and stir in any mix-ins that you’d like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.
- Portion oatmeal into bowls and add any toppings you’d like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.
Notes
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
Make it dairy free/vegan: Use coconut oil or vegan butter instead of regular butter, and choose a dairy-free milk (or substitute water for the milk).
Make it gluten free: Use certified gluten-free oats and make sure your mix-ins/toppings are gluten free, too.
Make it nut free: Easy. Use nut-free milk and don’t add nuts.
Update 10/18/2016: I finally got around to taking better photos of this recipe, so it might look a little different, but the recipe is the same!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This is my first time making steel cut oats. I found your recipe and I can’t believe how delicious this is. I will not be returning to rolled/quick oats. Thank you so much for your post!
You’re welcome, Hayley!
just finished breakfast with your creamy steel cut oats… it was fantastic…I used Ghee to toast the oats… and local maple syrup for sweetening … added walnuts and blueberries… It was perfect…
This recipe looks fabulous! Hopefully, I can use this as a go-to in the future!
However, I will add that those who are looking to use oats to help lower their cholesterol, it is important to avoid coconut oil. Of course, you can cook with coconut oil on occasion, but if you plan to eat oatmeal on a regular basis, you will need to adapt. Coconut oil is high in saturated fat, which increases LDLs (the bad cholesterol). On a further note, if topping your oatmeal with nut butters, choose ones that do not have palm oil as an ingredient since it is also high in saturated fat.
Not trying to preach, but I just discovered I have very high cholesterol and have been learning a lot lately that I figured I would share!
Thanks for sharing, Kaitlin!
Thank you for the Kate recipe, and thank you Kaitlin for the advice on the coconut oil leaving out the coconut oil was good to know, as I want to get my cholesteral down
Thanks for the heads up about the coconut oil and cholesterol. Could you suggest an alternative?
Actually I’ve just noticed the butter supp in the recipe. Disregard previous question :)
Saturated fat DOES NOT increase cholesterol – that was entirely debunked 20 years ago, and coconut oil has some particularly good fats (MCTs). Please stop spreading misinformation.
This recipe is fantastic – it really is all about toasting the oats!
Came out perfect. Added brown sugar, almonds, and some vanilla extract as my toppers.
Yum!
My all time favorite steel-cut oats recipe, takes a little more than I’d like it to, but its taste more than makes up for it.
I agree! A little more time is worth it for the end result.
This really is the best oatmeal recipe I’ve ever tried! Thanks so much!
You’re welcome, Sarah!
I am eating the steel cut oats and they are wonderful! I usually do them in my crockpot, but not any more. They are creamy and yummy! I put cinnamon & pure maple syrup on them…perfect! Thanks for the recipe. ❤
Mmm love this recipe! Use it all the time for steel cut oats now. I absolutely love the fragrance of the oats when cooking them initially in the coconut oil. After cooking them for 20 min, I normally only cook them for an additional 5 vs 10 otherwise I feel it gets too thick for my liking, and the oats are still cooked.
Thanks for the recipe!
My go-to recipe of all time! I add a bit of pure vanilla extract, a cinnamon stick, and raw organic sugar while cooking. Perfect every time :) Thanks Kate!
These are the best steel cut oats I ever had and they are healthy!
How long can a batch of cooked oats be kept in the refrigerator?
I LUV this! I just made a double batch to set myself up for the week. My topping is diced apples cooked up with coconut oil, cinnamon, and coconut sugar halved with cane sugar. I’m eating a serving now and my eyes are rolling to the back of my head. The creamy oatmeal is the best I have ever had! Thank You!
I made a double batch of this oatmeal last weekend for breakfast this week and it was amazing! I almost think I didn’t need to double the batch. I got about 6 1 cup servings from the double batch and I think I could halve each if it would last in the fridge for two weeks. I used whole milk and regular butter to toast the oats – added in dried cranberries, vanilla extract and a spoonful of sugar to each when I reheat before eating. The oatmeal is super delicious and way filling! I wasn’t even ready for lunch when the clock struck 12p.
I love all your recipes, but I have to ask why do you add salt to this one? I made it just as you said and it was way too salty for me and I am pretty bummed about the way it tasted even when I added maple syrup and cinnamon to it. I just wanted to throw that out there because it seems unnecessary and I’m wondering if others could taste the salt to the point of pursing their lips.
Hey Sam, belated apologies for your experience with this oatmeal. I’m not sure, though, why yours tasted so salty. The recipe calls for just 1/4 teaspoon salt and yields 4 servings. That’s just 1/16th teaspoon salt per serving. Is there any chance you added more salt than that?
Maybe it was the type of salt used, i.e. fine sea salt vs. coarse, or kosher? The crystal size can totally change the actual weight of the salt even if the dry measurement is the same.
I’ve never had steel cut oats before so I decided to make it last week. It was so good! I made it again today! I added chopped apples, blueberries and cinnamon. Delicious!! Thanks for sharing this wonderful recipe!
I have made these twice now, and they turned out perfect each time!! They are so delicious and creamy. I made double batch and added 1 cup of unsweetened coconut, 3 cups of wild frozen blueberries and ~2 tablespoons of raw honey. Delicious!
Awesome! Thank you, Carrie for providing a review. It is appreciated!
Do you cover it while it cooks? Mine doesn’t seem to be cooking correctly.
No, I don’t cover it (I would include that step in the instructions if I did). Hope your oats turned out well!
This is a fantastic recipe! I’m a registered dietitian, and I teach cooking classes with children and their families to learn healthier cooking methods and try new foods. I have used a few of your recipes (with proper credit, of course) for my classes, and they have always been a hit! We have done the migas (I used to live in Austin, so definitely a favorite) in the past and I’m planning to do this recipe tomorrow, as an alternative to packet oatmeal. I really appreciate how much you test your recipes before posting them, so I know the time and effort I put into cooking won’t be wasted.
Thank you, Juilana for providing your expertise and for the great review! I want to ensure a great recipe that is healthy and easy to understand. Let me know what the class thinks of this one!
I combined this one with the apple one, and everyone loved it! They didn’t even want to add any honey to sweeten it up. I usually use cashew milk, because the texture is creamier to me than almond milk (which I find slimy).
Tasty! Thank you, Juliana for your comment and star review.
If I am making this to save for breakfast throughout the week, do you suggest I add the toppings when the oats are fresh before I package them up or when I am ready to eat it? Add ins I’m thinking of are almond butter, mashed banana, honey, and cooked apples. I’d like to have each dish ready to go when I’m ready to eat it, but not sure how it holds up with the toppings added.
Great question, Ashley! I have done it both ways-depending on the toppings. For crunchy ingredients (like nuts, etc), I add when I am ready to serve. Same for fresh fruit as I don’t want it mushy. But, for the toppings you mentioned, those would be great to add in when you package the oats. Since they are already cooked or mushy in texture, the flavors will just combine more. Hope this helps!
Yes! Thank you so much for your response!!
In the past my steel cut oats taste terrible could not figure out what I was doing wrong…now I know I was doing everything wrong! This recipe is the only way to make steel cut oats on the stove.
Thanks for the amazing recipe.
So happy this helped you, Maddy! Thanks for the review.
Delicious!
Thank you, Scott!
I don’t k is what I’m doing wrong, these will not thicken up. Should they simmer or boil for 20 min? I’ve been simmering and it’s like soup after 20 min. Help!
That’s strange! Sounds like you need to turn up the heat a bit and keep simmering. I hope they turned out great.
Do you cover the pot while the oats are cooking in the water/milk?
Uncover so you can watch and stir occasionally. Hope this helps! :)
I made it and it came out delicious. I top it with pumpkin seeds, sunflowers seeds and walnut pieces. Great experience, thank you for sharing.
Those sound like wonderful additions! Thank you, for your comment! If you would want to leave a star review since you liked this recipe so much, I would appreciate it!
Incredibly delicious! Thank you so much. I added vanillajen granola and dried cranberries. Yummo!
Sounds wonderful, Jen!
I was super skeptical about reheating porridge, the idea of it seems wrong! Yet somehow it actually tastes better? Maybe it’s because the no effort part makes it tastes better! But cooking a bit batch instead of one portion a day definitely seems to make the porridge creamy and better cooked, not sure why it just does. I love topping this with your Chia Jam or Maple Cinnamon Apples! Along with cooked bananas and blueberries. SO good, it’s saved me so much energy at breakfast
The flavors really have a chance to meld, don’t they! Thank you, for your feedback.
Loved this recipe!!! My not so health conscious husband did too!!
Thank you, for your review Elle!
This is my favorite oatmeal recipe!
Wonderful, Renee! Thanks so much for commenting and the review.
I have been trying different methods to cook steel cut oats. I wanted to find one that tasted like restaurant quality. This one is wonderful. The creaminess of the oats and the slightly nutty flavor is perfect. If you want a family breakfast pleaser, this will make you look like a hero. Loved it!
I’m happy you think so! Thanks for sharing, Michael.
This is a great recipe with lots of cool variations. But the best advice for a steel cut oats lover is how well this recipe freezes. I make a bunch and store individual portions in snack-size ziplocs and freeze. Defrost in the fridge the night before and just nuke or add some boiling water. Super fast, tastes so delicious. Thanks for the great idea.
That’s great to know, Linda! Thanks for sharing and for your review.
SUPERB recipe! Remember to use only plant milk… Unless you’re a calf of course…. Mother’s milk is for babies!
Thank you!
I’ve made steel cut oats before but I’m not a milk lover. But I thought I’d try it just as written. I only had whole milk available, added cinnamon while cooking and topped with frozen blueberries. The milk definetly added a rich creaminess, but the star of the show was the difference toasting the oats in coconut oil made. I may not use milk again but for sure will toast my oats. I’m going to try toasting them with the overnight method. Thanks for the new fav!
Thanks so much for this recipe. I’m on an oatmeal kick (nursing mom trying to boost my milk supply) and I used this recipe for my first stab at steel cut oats. No need to find another, this is perfect. So far I made a batch twice, once using 2% cow milk and the other trying it with unsweetened vanilla cashew almond milk. Both worked perfectly (although I prefer the taste of it made with cow milk, just my personal preference). I ate it for a few mornings, adding different toppings each time. Reheated well. Thank you so much!
This is my go-to recipe when I crave a healthy, hearty and tasty breakfast. It is especially good for when i head to the mountains to snowshoe or snowboard giving me enough energy until lunch. I have begun doubling the recipe because 1 or 2 servings is not enough. I crave it for days afterwards so I just microwave a bowl during work days – perfect! I’ve experimented with various combinations using peach, mango, coconut, almonds, walnuts, currents, chocolate nibs, maple syrup, brown sugar and hemp seeds. I’ve even frozen leftovers and it was just as good when thawed out.
Thank you, Kate, for this delicious recipe!
How do you recommend reheating these oats the next day? Microwave? Stovetop? I need reheating oats for dummies, lol! Would they be reheated as-is or need any liquid added? Thank you!
I second the question above, do you have reheating tips?
Also wondering about the best way to reheat
Love the oats!
Thanks, Joanie!
Thank you, Kate! I have been making my steel cut oat this way for months now and still love it. I also tried your chia jam recipe with this today and i felt scrumptiously satisfied
Wonderful! Thank you, Liza.
Wow! Pleasantly surprised! I will definitely make this recipe again. Thanks! Have an awesome day!
5 star!
Thank you!
I like many oatmeal a bit on the soupy side. The proportions of oats, milk, and water worked great for me! I just didn’t cook them as long so they weren’t as thick.
Sounds like a great way to make it just how you like it, Jen! I appreciate the review.
OMG. I have always loved oatmeal, but was still trying to understand the steel cut oats ways. And may I say this was the best porridge experience of my life!!!! (And that’s a tough one)
– I would just say for you to be careful with the time, because I only needed around 20 min for them to be creamy and not too dry.
Wonderful! I’m happy you found the best recipe for you. Thanks so much for your review, Claudia!
Hi Kate! I batch-prepped these toasty oats last night and reheated them this morning and they were PERFECTION. Toasting them really adds so much flavor. Thank you for sharing. Love your site! <3
You’re welcome, Alex!
I just made this (far far away from you in an equatorial country!) and it was fantastic. The toasting tip is inspired and gave the porridge a fab popcorn like flavour!
I’m happy you enjoyed it, Walers. I appreciate your star review!
I was so looking forward this but something went wrong. It didn’t soak up any of the water/milk hardly at all. I can’t figure out what I did wrong…
Delicious! The best steel cut oats recipe I’ve ever used; works great with almond or other nut milks.
Great! Thank you, Alyssa for your review.
I know this post is a couple of years old but I still wanted to say thank you for teaching me how to make oatmeal. I have tried many different recipes including following the instructions on the box but I was not satisfied with the results. Your recipe is perfect.
Thanks!
I’m so glad you commented, Anita! Thanks for your review.
Thanks Kate, I tried steel cut oatmeal 25 years ago. It was horrible. Your recipe is delicious! I will eat it every day for my elevated cholesterol.
Thank you, Catherine!
I just made this recipe, and it turned out sooo amazing. I ate way too much, lol! I will never go back to rolled oats/instant oats again. It’s creamy yet chewy, perfect texture. Thank you Kate! Can’t wait to try some of your suggested add-ins next time ❤
I love it! Thanks for sharing and for your review.
Thanks so much for this recipe. I freeze it in muffin tins amd then take them out amd put them in a freezer bag. I pull out 2 for my breakfast during the week.
You’re welcome, Suzy! Thanks for your review.
Another favorite! So easy and versatile; I’ve made it several times to take to work for the week. Thank you!
Thanks for the recipe—steel cut oats keep us fuller longer and are with the extra time spent making them. Question: every time I make them I end up w/ a scorched pit and burnt crusty oats at the bottom. Doesn’t affect the taste and I have a method for getting them off. But…any suggestions for how to keep this from happening minus standing there and stirring it the whole time? Always forgot to toast the oats first and I finally remembered this time. I’m excited to try it and see if I notice a difference. I make a recipe 3x bigger than this so that I have bfast for me and my wife the whole week so I’m not sure if I’ll be able to taste the difference since I was twisting 4 cups of oats.
Hi Erika! I’m sorry to hear that is happening. I would recommend when you do stir, to make sure you are getting all the way to the bottom and turn your heat down a little. Also, if you are increasing the quantity and aren’t using a big enough pot so all the contents get cooked evenly, that could be impacting the result too. Hope this helps some!
This is an awesome recipe. Sauteing the oats in oil or butter is brilliant. When I do that, the oatmeal has so much flavor that I don’t feel the need to add sweetner to the oatmeal. I also cook this batch in advance and reheat throughout the week. (I add a little milk to when I reheat to make it a little moister.) This is the only recipe I use to cook my steel but oats now.
I’m happy you think so Paula!
Absolutely perfect! Make this on Sunday and have a delicous and quick breakfast ready all week. Thanks Kate!
Tammi
You’re welcome, Tammi!